Ah, the birds are chirping, the flowers are blooming and with the color and sweet sounds of Spring, comes time for another favorite seasonal treat, MARGARITAS! In honor of Cinco de Mayo, Chef Brendan has whipped up a recipe for you to make at home and the perfect excuse to dust off the patio furniture and mix up a pitcher of your favorite margarita concoction. This month’s recipe is Corn Arepa (corn cakes) with chili spiced cabbage salad. If you are one of the lucky clients to be attending our May tasting event, Chef’s Brendan and Danny will be making them for you!
* 1 cup arepa flour (masarepa you can find this in the latin aisle of wegmans)
* 1 cup hot water with 1 chicken bouillon cube dissolved in it
* 1/2 teaspoon salt
* 8 ounces grated white cheddar
* 2 tablespoons butter or vegetable oil for frying the arepas
* 2 table spoons cilantro chopped
* 2 tablespoons green onions chopped
Chili Spiced Cabbage Salad
* 2 cups white cabbage shredded (like for coleslaw)
* ½ cup shredded carrot (you can use a box grater for this)
* ¼ cup lime juice
* 2 tablespoons green
* 2 tablespoons cilantro
* ½ cup Extra virgin olive oil
* Salt and pepper to taste * 2 table spoons chili con carne spice (www.myspicesage.com)
Method for the arepas:
* Mix arepa flour with the salt and cup of warm chicken bouillon. Let stand for 15 minutes covered with plastic wrap.
* Mix your green onions, cilantro and shredded white cheddar in the dough mixture until blended nicely.
* At this point you can roll the dough out into a 3/4” thick sheet and use round cookie cutter or ring molds to create the disc you will be frying.
* Using a non stick saute pan or cast iron skillet melt your 2 tablespoons of butter/ vegetable oil on medium high heat. add the corn cakes once the butter is melted or oil is hot and cook until golden brown on each side.
* Serve hot with the following spicy cabbage salad.
Method for Chili Spiced Cabbage Salad:
Mix all ingredients together season to taste, let marinate for ½ hour and serve atop the warm corn arepas.